Pilchard Bobotie with Yellow Rice
Prep: 25 minutes
Cooking Time: 45 minutes
Cooking Time: 45 minutes
SERVES 4-6
Ingredients
Bobotie Mixture
- Butter or non-stick cooking spray, for greasing the dish
- 3 slices white bread
- ¾ cup (180 ml) milk
- 1 Tbsp (15 ml) cooking oil
- 1 medium onion, finely chopped
- 2 Tbsp (30 ml) Cape Malay curry powder or curry paste
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) garlic powder
- 2 Tbsp (30 ml) apricot jam
- ¼ cup (60 ml) chutney
- 2 x 400 g tins Saldanha Middlecut in Brine, drained, sliced lengthways and deboned
- 2 extra large eggs, beaten
- Salt and freshly ground black pepper, to taste
Topping
- 2 extra large eggs
- ½ cup (125 ml) milk
- 3 bay leaves
Yellow Rice
- 2 cups (500 ml) long grain white rice
- 3 cups (750 ml) water
- ½ tsp (2.5 ml) ground turmeric
- 2 bay leaves
- ½ tsp (2.5 ml) salt
- ¼ cup (60 ml) sultanas
- 1 Tbsp (15 ml) butter
To Serve
- ½ C (125 ml) chutney
- Small handful fresh coriander (optional)
Method
Bobotie Mixture
- Preheat the oven to 180°C and lightly grease a medium ovenproof dish.
- Tear the bread into small pieces and place in a bowl. Pour over the milk and leave to soak for 5 minutes, then mash with a fork until soft. Do not squeeze out the milk.
- Heat the oil in a large frying pan over medium heat. Add the onion and cook for 6–8 minutes, until soft and lightly golden.
- Add the curry powder or paste, turmeric and garlic powder, and cook for 30–60 seconds, stirring until fragrant. Add the apricot jam and chutney and stir until combined. Remove from the heat.
- Gently break the fish into a large mixing bowl, keeping some larger pieces for texture.
- Add the soaked bread, cooked onion mixture and beaten eggs. Fold together gently. The mixture should be moist and spoonable but not wet. Season with salt and pepper.
- Transfer to the prepared ovenproof dish and spread into an even layer.
Topping
- Whisk the eggs and milk together and pour gently over the bobotie. Arrange the bay leaves on top.
- Bake uncovered for 30–35 minutes, until the topping is set and lightly golden around the edges. Leave to stand for 5–10 minutes before serving and remove the bay leaves.
Yellow Rice
- While the bobotie bakes, rinse the rice well. Place the rice, water, turmeric, bay leaves and salt in a saucepan and bring to the boil.
- Reduce the heat, cover and simmer gently for 12–15 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat, stir through the raisins and butter, then cover and leave to stand for 5 minutes. Remove the bay leaves and fluff the rice with a fork.
- Serve the warm bobotie with the yellow rice, chutney, and coriander, if using.
